by Caitlyn Callegari in Shows, October 3rd, 2014
by Lawrence Bonk, October 3rd, 2014
October is bursting onto the scene, which means familiar fall festivities aren’t far behind, including Halloween and cold-weather comforts. Food Network has been creatively cooking up programming to match, with one part tricky competition and one part tempting treats. Celebrate the start of the new month appropriately with a thrilling Halloween-episode run of Guy’s Grocery Games, Halloween Wars and Cutthroat Kitchen. You’re in for a night of suspense, as not every chef will make it out of the competitions alive.
It’s not all ghoulish programming, though. You can catch Trisha’s Southern Kitchen, The Kitchen and Farmhouse Rules for a more reserved round of weekend entertainment. Trisha’s throwing a tea party, The Kitchen is serving up yummy comfort-food delights and Farmhouse Rules is going au naturel, using homegrown ingredients.
Trisha’s Southern Kitchen: All Things Miniature
Join Trisha and her friend Glenda for a tea party. In keeping with the theme, Trisha makes a meal of miniature dishes, including: Creamy Asparagus Soup, Mini Egg Salad Sandwiches, Mini Stuffed Peppers and Mini Monkey Bread Muffins.
by Amy Reiter, October 3rd, 2014
Everyone knows that a zombie apocalypse will never happen. Some kind of virus that turns us into unstoppable, and hungry, killing machines? Yeah right. A robot apocalypse, however, is absolutely within the realm of possibility. Introducing a robot that knows if food tastes good or not, brought to you by the Thai government.
The Thai Delicious Committee recently unveiled the robot as insurance against crappy Thai food. Essentially, they send the robot around the world to make sure nobody is screwing up any of their national dishes. This nameless, unfeeling robot is outfitted with a bevy of sensors that analyze the chemical signatures of a variety of Thai staples. It then awards the dish a score of 1 to 100. If it falls below 80, the robot sends the offending chef on a ‘vacation.’ OK, that last part is made up. They just get a bad score.
by Jackie Alpers in How-to, October 2nd, 2014
In this week’s news: Scientists give us the skinny on apples; olive oil earns another hearty endorsement; and local farms and organic research get some green.
One Good Apple …
They say an apple a day keeps the doctor away. That may be true – a...
by Allison Milam in In Season, October 2nd, 2014
Decorating a cake can be super-easy and stress-free, so celebrate life’s special occasions, no matter how small, with a festive decorated cake. No need for piping bags and sugar flowers: All of these ideas can be done in minutes using supermarket staples, and they’re as much fun to make as they are to eat. Use them as a jumping-off point to pique your imagination and to discover easy cake decorating ideas from your own supermarket aisles. Read more
by Sally Wadyka, October 2nd, 2014
Before you relegate your next head of cauliflower to side dish status once again, reconsider this in-season veggie for its unconventionally substantial uses. From standing proudly as a main dish to acting as your next party-friendly appetizer, cauliflower is capable of some serious dish power. Let us list the ways:
- Buffalo Cauliflower with Blue Cheese Sauce: Even if you’re accustomed to nibbling chicken wings off the bone, think of cauliflower florets as yet another way to get your weekly intake of spicy Buffalo sauce. Dip this healthier game-time alternative into homemade blue cheese sauce for the full package.
by Maria Russo in Shows, October 2nd, 2014
What does skinny taste like? Just ask Gina Homolka. For six years, low-fat foodie Gina Homolka has been satisfying the tastebuds of a loyal following with her Skinnytaste blog. Her recipes reflect her own eating philosophy — delicious, healthy, se...
by Jamie Lisanti, October 1st, 2014
Considering the scary-good surprises that befall chefs when they’re least expecting them, and the ghostly sabotages auctioned off by host Alton Brown, no competition does evil quite like Cutthroat Kitchen. And this weekend, for the first time ever, the Cutthroat arena will be transformed into an extra-spooky kitchen as the set gets dressed up for the show’s first Halloween-themed episode. Of course, no Fright Night contest is complete without costumes, and that’s where Alton comes in.
In the sneak-peek photo above from Sunday’s all-new Halloween episode, the host has gotten into the spirit of the day by donning his best vampire cape and a look of impending terror. What do you think Alton has in store for the unsuspecting chefs? Will he be handing out more tricks than treats this year?
Before you tune in on Sunday at 10|9c to see what mysterious mind games arise on the special Halloween episode, we’re challenging you, Cutthroat Kitchen fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
by Maria Russo in Drinks, Recipes, October 1st, 2014
Although Mother Nature may still be confused, we’re certain that it’s officially the season of crisp red apples, warm spices and changing leaves. Take advantage of early apples to make this gorgeous baked take on classic caramel apples. Besides embodying all of the colors of fall, this Caramel Apple Cake with Salted Caramel Buttercream hits on the flavor, too, combining applesauce, cinnamon, brown sugar and caramel. For a sweet, surprising finish, top the cake with homemade caramel apples!
by Kerri-Ann Jennings, M.S., R.D., October 1st, 2014
Whether you pick up a gallon at the orchard to accompany warm doughnuts or you simply buy a bottle while shopping at the grocery store, you’ll likely find yourself with apple cider on your hands this season. And when that happens, it’s time to mix up a cocktail. When thinking about mix-ins, stick with flavors that will complement the sweet, crisp taste of cider — warm cinnamon, simple fruit juices and sparkling wine are good places to start. Read on below for more ideas, and find Food Network’s top-four apple cider cocktails from Giada De Laurentiis, Alex Guarnaschelli and more chefs.
4. Sparkling Apple Cider Punch — The beauty of Nancy Fuller’s crimson-colored cocktail is that once you prepare one batch of this sparkling cider-cranberry punch, guests can help themselves to it, so you don’t have to prepare cocktails all night long.
3. Spiked Apple Cider Cocktails — For a fresh finish, garnish this rum-laced cocktail with a skewer of apple chunks.
There’s no doubt oats are a healthy food. After all, they’re packed with soluble fiber (the kind that helps lower your cholesterol and helps keep your blood sugar from spiking) and they’re relatively low in calories (1/3 cup of dry oats clocks in at 100 calories). They also give you a smattering of B vitamins and minerals (including a whopping amount of manganese, which you need for healthy bones). But if you’re finding yourself bored by the regular old morning oatmeal with brown sugar, it’s time to embrace new ways to eat oats.
Steel-cut oats are the perfect backdrop for savory toppings. A fast option is topping it with a dollop of peanut butter, a squirt of sriracha and some diced pineapple. Or bring steel-cut oats to the brunch table by topping with sauteed onions and peppers, cilantro, black beans and queso fresco. You can go the route of cooking steel-cut oats in a slow-cooker overnight, or try quick-cooking steel cut oats to work them easily into a quick meal.